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wild rice all-purpose sugar baking powder salt milk vanilla eggs butter chicken sausage pancake syrup halved strawberries melon chunks blueberries
Viewed: 39 - Published at: a year agoIngredients
- 1 cup wild rice
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 3 1/2 cups whole milk, plus more if needed
- 1 tablespoon vanilla
- 2 large eggs
- 2 tablespoons salted butter, melted, plus more for the skillet and serving
- 6 chicken sausage links
- Pancake syrup, warmed, for serving
- Halved strawberries, for serving
- Honeydew melon chunks, for serving
- Blueberries, for serving
Method
- Cook the wild rice according to the package instructions.
- (Do not add salt or cook it in broth; just cook in plain water.)
- Set aside.
- Mix together the flour, sugar, baking powder and salt in a large bowl.
- Mix together the milk, vanilla and eggs in a separate bowl.
- Add the wet ingredients to the dry ingredients, stirring very gently until just combined.
- Add more milk if the batter seems too thick.
- It should definitely be thick but easily pourable.
- Add the melted butter to the batter, stirring gently to combine.
- Gently stir in the cooked wild rice.
- (Add half at first and see how you like the looks of the batter.
- Then slowly add in as much as you want.)
- Heat a skillet over medium-low heat and add some butter.
- Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side.
- Repeat with the remaining batter.
- Cook the sausage links according to the package instructions.
- Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.
